Olive Oil Martini with Caviar-Stuffed Olives

• 360 ml gin (60%)
• 240 ml dry vermouth (40%)
• 150 ml water (20% dilution)
• Cream cheese stuffed olives
• 90 ml Brightland Alive Extra Virgin Olive Oil
• Fishwife California White Sturgeon Caviar

1. Combine Liquors: Mix the gin and dry vermouth in a large container.
2. Fat-Wash: Add olive oil to the mixture, seal, and shake well.
3. Let sit at room temperature for at least 4 hours.
4. Place the mixture in the freezer until the olive oil solidifies.
5. Strain through a fine mesh or coffee filter to remove the solidified fat.
6. Add Water: Mix in 150 ml of water to achieve 20% dilution. (If carbonating, add 225g extra water to achieve 50% total dilution) 
7. Bottle: Transfer to a 750 ml bottle and store in the fridge. Serve directly into chilled martini glasses.
8. Garnish with cream cheese olives, topped with Fishwife caviar and an optional lemon olive oil expression 🐟

Note: Reserve the strained olive oil! It’s still good!